Pyrex National Baking Week

Homemade Family Time
16th - 22nd
October 2017

Chocolate Cake

Cooking time: 
15-30 minutes
makes 1 x 8" cake
Preparation time: 
15-30 minutes


  • 125g Stork tub, softened
  • 125g Billington’s Golden Caster Sugar
  • 4 eggs, large
  • 180g White Self-Raising Flour
  • 60g cocoa powder
  • ½ tsp bicarbonate of soda
  • ¼ tsp salt
  • 6 tbsps crème fraiche


  • 150ml double cream


  • 100g double cream
  • 100g Dark Chocolate, chopped

Scales, Oven thermometer, 2 x 8” cake tins, baking paper, Kenwood  kMix stand Mixer and Creaming Beater attachment or K beater if you do not have a creaming beater, silicone spatula, sieve, cooling rack, pan, palette knife. As the creaming beater is rubber, it acts like a spatula and will scrape all the ingredients from the bowl.

  • Oven Temp: 160c (fan)/180c/Gas Mark 4.
  • Fit the creaming beater to the Kenwood kMix stand mixer.
  • Grease and line the bases of 2 x 8” sandwich.
  • Cream together the softened Stork and golden caster sugar on a medium speed until light and fluffy.
  • With the kMix stand mixer still running add the eggs one by one following each with a spoonful of the flour.  Mix until evenly combined.
  • Sift in the remaining flour, cocoa powder, bicarbonate of soda and salt and add the crème fraiche.
  • Mix on a medium speed until smooth.
  • Divide the mixture between the two prepared tins and roughly level using the back of a spoon.
  • Bake in the oven for 20-25 minutes until well risen and the cake is starting to come away from the sides of the tin.
  • Transfer to a wire rack and allow to cool completely.
  • Fit the   the wire whisk attachment to the kMix stand mixer and lightly whip 150ml double cream, set to one side.
  • Place the 100ml double cream in a pan and heat gently to just below boiling.  Remove from the heat and add the chopped chocolate.  Allow to stand for 2 minutes before stirring to a smooth glossy ganache.
  • Set the base cake on a serving plate and top with the whipped cream. 
  • Add the second cake and pour the ganache carefully over the top of the cake, spreading gently with a knife.
  • Serve.